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Roast chicken

Roast chicken is one of the ultimate classics, and so easy to do you could add to your weekday menu.

Here's the classic way to do it:

Preheat the oven to 210°C. Pat the chicken dry then brush with olive oil. Rub your favourite seasoning onto the surface of chicken.

Place on a rack, breast side down, with a shallow roasting pan underneath (perfect for your roast potatoes). Roast, uncovered, in the centre of oven for 15 - 20 minutes.

Take the chicken out, turn breast side up and return to a lower-heat oven (180°C) for about 60 mins until cooked.

For the last 10 minutes, turn the chicken breast side down again and crisp up in a hotter oven, at 200°C.

Allow to stand 10 minutes before carving.

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Note: Woolworths stocks whole chicken, whole chicken with giblets and whole free-range chicken.

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Recipe by:	Phillippa Cheifitz
Serves:	2 to 4
Dietary considerations:	Low carb / Fat conscious / Dairy free
Category:	Easy / Great value
Prep time:	20 minutes
Cooking time:	15 minutes
Ingredients: 4 x 100 g pieces chicken breast fillet, skinned Flavours of Morocco spice rub, for dusting 1 T olive oil Sea salt and freshly ground black pepper 300 g organic spinach or Swiss chard leaves For the lemon dressing, combine: 4 T lemon juice 1 T olive oil 1 clove garlic, crushed 2 T chopped mint Sea salt and freshly ground black pepper, to taste For the preserved lemon and mint salsa, combine: 2 T chopped mint 2 t olive oil
Cooking instructions: Cut the chicken fillets in half then rub with the spice mix and olive oil. Thread onto bamboo skewers, soaked in water, then sear on a hot griddle pan for 1 to 2 minutes a side, or until cooked through but still tender. Season lightly. Place a skewer or two on a serving of spinach or Swiss chard. Spoon over the lemon dressing and serve with the salsa. To prepare the spinach/Swiss chard: Soak the leaves in a bowl of cold water. Drain. Pour over boiling water to cover and leave for 10 minutes. Drain and cool, then chop roughly. Place in a saucepan over a medium heat, and cook, stirring now and again, for 10 to 15 minutes, or until the water has evaporated and the spinach is just tender. Per serving: 1242.6 kJ, 34.8 g protein, 15 g fat, 3.3 g carbs
Wine: Groote Post Unwooded Chardonnay 2009

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How to:

Roast chicken

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